Overnight Sourdough Bread Recipe (Perfect for Beginners)
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Learn how to make delicious overnight sourdough bread at home with a step-by-step video that’s perfect for the beginner and that your family will love.
Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and video will have you creating an amazing loaf of bread at home in no time.
This Sourdough Bread recipe couldn’t be easier to make and it’s a lot quicker compared to other sourdough bread recipes from starters.
This 500g homemade sourdough recipe has a tender crumb with a slightly sour flavor surrounded by a beautiful crisp crust that has that pull you want in artisan bread.
Sourdough Bread had been on this list for 3 years! I let uncertainty and trepidation keep me from jumping on the Sourdough Bread bandwagon. How can Bread and water be intimidating? Right?
Participating in an online monthly bread challenge finally pushed me into trying sourdough, and the rest is history.
I was fortunate enough to receive some dried starter from a wonderful woman named Selma. Selma passed away a few years ago but her blog “Selma’s Table” still remains and I consult it often. This is a recipe that I got from her blog.
She named her starter “Twinkle” and encouraged everyone to name theirs too. My starter’s name is “Phoenix” because she rose from dust. She has amazing vigor. I’m not always vigilant about keeping her fed but she doesn’t hold it against me and rises to the occasion every time.
I’ve included photos of my 1st loaf and a recent one at the end of this post. I’m proud of both and hope you’ll try this basic sourdough bread recipe too.
Hello, Julie. Just wanted to say thank you for sharing your overnight sourdough recipe as it really works well for me, a lot of people have shared their methods and this one is simply the best one I have come across so far. So thank you again!”
Kris T
What is Sourdough Bread
Sourdough bread is made by fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a mildly sour taste not present in most bread made with baker’s yeast and keeps better than other bread due to the lactic acid produced by the lactobacilli. Wikipedia
What is different about sourdough bread?
The difference is in how they are made. Regular bread is made using store-bought yeast that reacts with gluten making the dough rise. Sourdough bread is made with a “starter“. This starter is made from a combination of yeast and bacteria growing inside a paste made of flour and water.
Make your own starter!
If you have questions on making or using a Bread Starter, read “How To Make Your Own Bread Starter (and how to maintain it).”
Health Benefits of Sourdough bread
The fermentation that occurs from using a starter has been shown to lower blood sugar, be easier to digest and can even be tolerated by gluten resistant individuals.
However, that’s not to say it is gluten-free. Sourdough bread contains higher levels of folate and antioxidants than other bread. Healthline is a very thorough reference regarding the health benefits of sourdough.
Ingredient Tips:
- Bubbly starter – I recommend feeding your starter and letting it sit out at room temperature 4 to 6 hours or until it increases in volume by about 30% and passes the float test.
- If your dough is runny it can be because your starter was actually starving when you used it.
- Bread Flour – Bread flour has a higher protein content than AP flour. That higher protein provides more structure to your loaf.
- If you substitute they will both be delicious and the texture will be the same but you may find the loaf made with AP flour balloons out more or doesn’t rise as high.
- Water – There’s a lot of controversy regarding water in bread making. Some experts say if you can drink it you can use it to bake with. Other experts say the chlorine can inhibit yeast activity.
- Mineral content (hardness) can reduce extensibility (elasticity and ability to stretch) of the dough.
- Salt – I use fine sea salt. It is easier to incorporate and dissolve than coarser salt.
The above pictures from top left to bottom right.
- The freshly fed starter is thick.
- The Bubbly starter is ready. when bubbly and passes the float test.
- 1st quick knead just to combine ingredients (about 1 minute). The dough is thick and heavy.
- 2nd quick knead after a 30-minute rest. The dough is softer and smoother.
- Dough after 8 hours is full of air bubbles.
- Dough after final delicate knead is smooth and silky.
Absolutely! We love adding dried fruit such as apricots or cranberries, chopped nuts, cheese, olives, or herbs such as rosemary or thyme.
We recommend that you start by adding no more than 20%. So for this 500-gram loaf that would be
500 x 20% = 100 grams. You shouldn’t have to adjust your baking time.
Be careful that you don’t add a lot of moisture. Semi-hard cheeses such as cheddar shredded or diced into smaller pieces work well. Drain fresh fruit or olives of excess juice.
Recipes using a bread starter
- Multi-Grain Wheat Bread Recipe
- Spelt Sourdough Bread
- Sourdough Sandwich Bread using Bread Starter
- Multi-Grain Wheat Bread
- 750gr All-Purpose Flour Sourdough.
Pro tips for Overnight Sourdough Bread
Resting times
Don’t let bread rule your life! Here are some resting times that may help you to bake according to your schedule
- Counter rise – Written as is, this recipe has a counter rise of 3 to 8 hours. I’ve shaped it and let it rest in a banneton or you can carefully shape it just before baking it. The rise time is variable. If you have a warm kitchen it may be ready sooner. Press your thumb into the dough and if it bounces back slowly it’s ready to bake. If it bounces back quickly, it needs a little more time to rise. If it stays dented, it’s probably over-proofed.
- Refrigerator proofing – If you don’t choose to bake your bread at the 3 to 8 hour counter proof, we recommend a 90 minute to 4 hour counter proof. Shape the dough and place it seam-side up into a banneton basket or a bowl lined with a kitchen towel that’s dusted with flour. We like dusting ours with a 50/50 mix of wheat flour and rice flour. We’ve actually left our bread in the refrigerator for up to 18 hours with no problems.
- When you’re ready to bake, remove the shaped dough from the refrigerator and let it sit on the counter while your oven preheats. Place it in the dutch oven, score it, and bake as usual.
If you do the full counter proof and then refrigerate the dough it will be over-proofed. For that reason, try a much shorter counter rise and then refrigerate it.
More helpful tips
- Feed your starter earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all its energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold Dutch oven but I like the color and oven rise I get from preheating my lidded pot.
- To properly bake the bread we rely on an instant-read thermometer. The bread is finished baking when it reaches an internal temperature of 205ºF to 210ºF.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
- Each time you bake, we keep a notebook and write down anything we do differently such as resting time, baking time, or adding additional ingredients. It’s so difficult to remember what worked the best unless we can look back and see what we were happy about or wanted to do differently the next time. This will also help you to determine what resting times work for you.
YOU MAY NEED
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6 Quart Enameled Cast Iron Dutch Oven. – I love this Dutch oven. I have three that are triple the price of this one and it’s my favorite. It bakes my bread perfectly and makes a mean ragu recipe.
Zatoba 1003 Black Walnut Bread Lame Decorative Dough Slasher, 2x2x8 inches – I started out with a lesser quality lame and while this one isn’t expensive it’s definitely better quality and has made a prettier slash in my dough. You can also use a sharp knife.
Instant-read Thermometers aren’t just for meat! I use them to know when my bread is baked. I bake until I get an internal temperature of 205º F to 210º F or anywhere in between.
I have two books (out of several) that I’ve learned so much from. I recommend them exclusively to help in your bread experience. They are easy to read and will help you get that beautiful loaf on the table!
This is a 500gr loaf of bread which isn’t large. Baking bread is all about percentages. If you want a larger loaf, you can adjust the “Servings” in the recipe card and it will calculate your ingredients. (Thank you, Daniel, for this question!)
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Conversions are listed below the recipe card
Overnight Sourdough Bread Recipe
Ingredients
- 150 g bubbly starter
- 285 g *purified water or filtered water at room temperature
- 500 g bread flour organic
- 9 g sea salt fine
Instructions
- Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
- Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight, 6 to 8 hours. In the morning it will have doubled in volume at least.
- Pre-heat the oven to 475 °F (240/250C) (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel Dutch oven or aluminum roaster. You can also put the dough into a cold pot.
- Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don’t punch it down. You want to keep as many of those bubbles as you can.
- Pull the outside thirds into the middle and shape as you wish. Try to pull the outside of the dough as tightly as possible so it will hold its shape well. I shaped mine into a ball also known as a boule.
- Cover with some oiled plastic wrap loosely. Allow the dough to rest for 30 minutes. Set the timer as this is the only proofing that should NOT be overdone.
- Remove the plastic wrap and slash with a sharp knife or lame.
- Carefully remove the pot from the oven and remove the lid. Carefully place the dough into the pot. I lift mine by the edges of the parchment paper and put the whole thing into the pot. Replace the lid and place in the oven.
- Reduce the heat to 425 °F 220C (425°F convection). Bake for 20 minutes. Remove the lid and bake for an additional 20 to 25 minutes or until the internal temperature reaches 205 °F ri 212 °F when tested with an instant-read thermometer.
- Immediately remove from the pot and cool on a cooling rack completely before slicing.
Video
Notes
- If you want to mix bread earlier in the day. After rising for 90 minutes or up to 4 hours at room temperature, shape and set the covered dough in the refrigerator to bake the next day. Remove the dough from the refrigerator to sit out while the oven preheats.
- Feed earlier in the day. When it’s bubbly do the test float. If it’s runny it’s used up all its energy and needs to be fed again before you can use it. To see if your starter is ready, put a small amount in a bowl or cup of water. If it floats it’s ready!
- Your bread can be cooked in a cold dutch oven but I like the color and rise I get from preheating my lidded pot.
- This bread freezes beautifully. I wrap it in plastic wrap or a ziplock bag and then heavy-duty foil.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Conversions for Overnight Sourdough Bread recipe
We realize that many of you aren’t comfortable using a scale. The closest conversions are the following.
- 4 cups flour
- 1 1/4 cup water
- 2/3 cup starter
- 1 1/2 tsp salt
A disclaimer is that I’ve never made this recipe without weighing the ingredients so I can’t guarantee or possibly troubleshoot any problems you may have with the recipe.
If you like this recipe you may enjoy these too
- Homemade Crusty Bread recipe
- 6 Ingredient Simple Classic Italian Bread Recipe
- Soft Buttermilk Sandwich Bread
- Simple Ciabatta Bread Recipe – Made 2 Ways!
- Spiced Apple Star Bread
This bread was made possible by the resources and recipes shared by Elaine, Selma, and Celia! Please visit all three of these blogs for amazing bread information!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
Hi!
If I want to refrigerate, I see you say on the counter 3-4hours then refrigerate until ready to bake. But is there a minimum time for refrigeration? What if I’m ready to bake in 3 hours.. is that too soon?
If you’re baking the same day, don’t refrigerate it. Just let it sit on the counter. Press your thumb into the dough and if it bounces back slowly it’s ready to bake. If it bounces back quickly, it may need a little time, and if it stays dented, it’s probably over-proofed so just watch it Mariela. Does this answer your question?
What should the internal temperature of the sourdough be? To know if it’s baked all the way?
Thank you for your question. I bake from an internal temp of 205 tot 212. Usually closer to 212.
Hi, I’m about to make this recipe and am very excited. However, I was wondering if this has to be made in a dutch oven, or if you could use a bread loaf pan, and adjust for it somehow?
Hi Ellie! You can but and I would put it in two bread pans instead of a banneton basket. You might want to just make this recipe instead? https://hostessatheart.com/sourdough-sandwich-bread/
Julie, I’ve used your sourdough recipe since I started my bread journey during Covid and it is my go-to! I’ve experimented with others including Paul Hollywood’s recipe and the outcome was no better especially for the tending needed. Anyway, I took a break and recently pulled my starter out from the back of the fridge and it’s going strong. However, taking 150g would take almost all of it. Is there a way to decrease ingredients proportionately to make a smaller loaf? Thank you!!
Thank you, Jean! You absolutely can, but I need to clarify. Do you build the amount of starter before you bake or do you keep it at 100gr flour to 100gr of water? Not knowing this you can actually use as little as 10% starter for a 500gr loaf of bread. It will ferment slower but using it will work on the slower overnight ferment for this recipe. Hope this helps!
Hi my dough seems a little sticky after the stretch and pull is that normal ?
It can be due to humidity or temperature in your kitchen. If it’s hard to handle you can wet your hands before pulling. Please let me know how your bread baked up.
Julie, I hope you’re not sick of compliments yet because this is the absolute easiest and most delicious recipe for bread ever! I just recently started my sourdough journey and someone posted this is our group. Thank you for taking the intimidation away.
Are you kidding DeDe? I’m basking in the glow of your comment as we speak! All kidding aside, I was so scared to start sourdough and it warms my heart when I get comments that. I don’t want people to be too scared to jump in. Please let me know how your journey goes and thank you!
I have great results when I leave this overnight. However when I try to leave in the fridge I find the dough struggles to rise should I re stretch after cold proofing?
While visually it does look like it rises better at room temp but do you get oven spring? I take the shaped loaf from the fridge and let it sit out while my oven preheats. I’ve always shaped mine before refrigerating and have never tried shaping it one I remove it from the fridge so I don’t know if that’s a good idea? By time it rises it could be overproofed? If anyone does try this please pipe up here!
This is the best loaf I’ve made so far. I made this during the day instead of overnight. It was perfect.
Thank you, Cheryl! I’m feeding my starter as we speak so I can enjoy a good loaf this week.
Amazing recipe! Super easy to follow and makes the intimidating beast that is sourdough a breeze! Quick question. If I wanted to downsize the recipe, say 100g of starter and cut everything to 2/3 portion, would that change my cook time?
I don’t recommend adjusting the measurements for this recipe. It will change how the bread bakes and the texture. I do hope you try it as is and enjoy it.
@Julie, I did make the original recipe first and I absolutely love it! I was just seeing if I could utilize your very yummy recipe for a smaller loaf. I’ll look elsewhere. Thank you!
I haven’t tasted it yet but it looks pretty good!
I really think you’ll be pleasantly surprised at how good this sourdough bread is. Enjoy!
LOVE LOVE THIS RECIPE! I do it exactly as you post. How do I keep the bottom from getting a little over-done? Seems a bit black in some areas? I have heard put the dutch oven in a cookie sheet? Any suggestions? Otherwise its perfect!
I’ve seen that happen James if the pan is thinner aluminum? I use enameled cast-iron. I’ve also heard of people having luck using the cookie sheet under the dutch oven. Try that first and let me know how it goes.
@James, I keep a folded piece of aluminum foil in the bottom of my Dutch oven and put the parchment paper right over it. The bottom turns out perfectly for me this way
My first attempt at sourdough was not great. I used your recipe for my second attempt and it came out perfect!! Can’t wait to cut into it after it cools. Looking forward to making some jalapeño cheddar bread next.
That’s awesome Karen! That just warms my heart. I love sourdough and how it fits into families and our memories. Oh, and it makes great gifts.
Thank you so much for this recipe. The first time my bread looks like a sourdough bread. Let it sit on the counter for 6h. It was very hot here today. Next time going to try in the fridge. Your instructions are top. Greetings from Belgium
Thank you, Kathy from Belgium! I’m so glad that this recipe worked for you. Even with a lot of baking, this is my go-too for sourdough. I appreciate you stopping by with your process. The weather can really make a difference.
@Julie Menghini, thank you, 2nd loaf is now resting and going in the fridge overnight. I also purchased a Dutch oven so I hope to see a difference with my open bake.
Let me know how it goes with the Dutch oven baking. That’s how I bake most of my sourdough recipes.
Hi Julie, my 2nd loaf that was in the fridge overnight was not great. I got a 3th out of the oven and it is a beauty.
I let it rest on the counter for 7h.
I love my Dutch oven.
Have a great weekend!!
Hi Kathy! Did you shape the loaf before putting it in the refrigerator? If not, handling after that low fermentation will result in a flat loaf. I don’t think I was clear. Leaving it on the counter for 6 to 8 hours works really well or shaping it, leaving it on the counter for 3 to 4 hours, and then refrigerating works pretty well. Let me know what you did with the fridge loaf.
I shaped it but I think I needed to let it sit on the counter a bit longer. The one I made today, I let it rest 7h on the counter. It was so great. All bubbles and great to shape
Thank you, Kathy. A lot of it is just trial and error.
Turned out great even though I was worried because dough was wetter & sticky more then usual. Dud jot cold proof at all. Left in microwave with door open so lightbulb gave warmth ( house cold).
Tastes great, but it is a very tiny loaf. Which I could attach picture. I would double recipe next time.
That’s odd Elle that your loaf was sticky and small? It’s almost like it didn’t proof?
First off, I‘m from Germany so I loved that this recipe listed the ingredients in grams and the temperature in celsius.
This recipe turned out absolutely amazing! I have tried it multiple times now and really love the crust and the mild flavor of the bread.
I do have to say that I left the dough in the fridge for about 16 hours the first time and that was definitely too long for me, the dough was overproofed.
When I tried it again, I left it in the fridge for about 10 hours, and it turned out wonderful. Definitely my new go-to recipe!
Hello to Germany, Asya! Thank you so much for your review and 5 stars! I’ve got to say that it’s pretty much my go-to recipe as well.
Hi Asya! Was your dough in the fridge for 10 hours after 3-4 on the counter first?
Hi there! If I choose to refrigerate until I’m ready to bake, do I need to lengthen the cook time because the dough is cold? Or do I keep cook time the same and let the dough sitting out at room temp while oven preheating?
Also, do I need to shape or stretch and fold at all after getting it out of the fridge before baking?
Hi Kayla! I usually just take the bread out of the refrigerator when I start preheating the oven. You don’t need to adjust the cooking time whether it’s cold or at room temperature. I’ve started doing the stretch and fold and then shape it before leaving it out or refrigerating it. It will work either way however.
Thank you! Thank you! This recipe was so easy! It’s the first time in months I feel like I’ve gotten the perfect loaf!
Could this be used for dinner rolls? If so, when should the rolls be shaped?
Thanks again!!
Ann
Thank you so much Ann! You can definitely shape this loaf into any bread shape. I like making small bread bowls for soup by cutting it into quarters and then making individual round loaves. I’ve never used it for dinner rolls because it does have that crusty exterior so the rolls would have that exterior too.
This was my first time baking sourdough using a starter…. I over thought the process all the was through. It was a little verve wracking as I am not a bread maker. But let me tell you, Your recipe turned out perfect!
I followed your recipe to a T, measured out every gram, set timers, folded the exact amount of time as was in your video, and watched it rise, like a hawk. My dough was kind of sticky, but I rolled with it. It didn’t double in size until the last hour. The smell of it cooking was divine. I’m happy to report, it turned out absolutely gorgeous!
Oh, and I used my husband’s box cutter to score the top with a ‘S’. Worked perfect.
I also used an oval Le Creuset (27) pot, bread turned out round. Who would have thunk?
For all you out there having anxiety about using starter for the first time, this is your recipe…trust the process.
Shelly, this was my first comment I read today and just let me tell you how happy my heart is. I’m buzzing from head to toe. Thank you so much for sharing, and welcome to the sourdough community!
Can I ask what size pot you use to cook your loaf? I’ve tried this twice now and each time the inside of the loaf was pretty dense, heavy and doughy. I’m wondering whether the dough need a more room to expand as the outer part is perfect!
I’ve tried cooking it a bit more but doesn’t change the texture.
I use a 6 quart dutch oven. If it’s dense it may be from using a sluggish starter when you mix the dough or it was over proofed?
@Julie Menghini, I’m in the uk so had to convert that! But the one I used is certainly not that big, perhaps I’ll try a bigger one. I’m new to this but my starter was certainly bubbly, it looked lively but perhaps that could have been a problem too. Thank you!
Thanks, Becky. Did your dough look airy before it was baked or did it have a flat heavy appearance? If flat it was overproofed.
This was my time making sourdough bread in a Dutch oven. I’m new to the sourdough world and have made several discard recipes and a regular loaf of sourdough bread before attempting this recipe. I proofed in the refrigerator. When I opened the lid and saw my bread I was so excited. It was beautiful! Thank you so much for the recipe!
Congratulations, Kim! I totally understand your excitement! Thank you for such a nice comment.
One question and one comment: Why would you write the temp in C when you are from the US? Would you consider revising it to F? I have a vision impairment which causes a disconnect in my brain sometimes and I completely missed the C. I realize that it says “I preheat to 475F…). Why don’t you stay consistent? In #9 you write “Reduce the heat to 220C (425F convection)”. I understand most people would figure all of that out, but as a newcomer with a disconnect I totally missed it.
You’re totally correct, Maureen. I’ll make the changes.
Is it supposed rise in the refrigerator? I’m new to all of this. I tried a different recipe and it didn’t rise in the refrigerator and was a bit gummy.
It does a slow rise in the refrigerator. Joni, feel free to ask any questions!
Hi how many stretch and folds? Plus I usually end up putting in fridge for about 12 to 18 hours. Do you just leave it out and shape it after 90 minutes and refrigerate. I’ve tried other methods and found it to sticky to work with even after 8 hours on counter. I’m a beginner and I want to try your method to see if this is better for me.
Hi Rhonda, the glory of this recipe is that you have a quick mix of the ingredients and 30 minutes later you knead for a few minutes and that’s it. I recommend leaving it out for 6 to 8 hours at room temperature hours UNLESS you want to refrigerate it. In that case, you’ll shape it and put it in a bowl or banneton. Put it in the fridge until you’re ready to bake it. I hope you’ll stop back and let me know what you think.
If I’ll add like dried cranberries, Sunflower seeds, or olives, when should I add it?
What to do to make it a bit crusty? Thank you for your response
Add it after the first 30 minute rest and knead it in. If you want the bread crustier, remove the lid sooner as it bakes. I’d start with baking it 15 minutes (5 minutes sooner than instructed) and then removing the lid and baking to an internal temp of 200 to 210. Let me know how it goes, Corrie.
Your recipe finally gave me success! many thanks, I thought I was never going to get a good loaf of sourdough!
The crumb was perfect, not gummy and it rose beautifully! However the crust is just a little to hard, what can I do to change that. It was hard to cut with a bread knife.
Thank you for such a great forgiving recipe.
K.
I’m so glad that it worked, Kristi. Maybe leave the lid on for an extra 5 minutes but don’t increase the baking time. That should keep your crust softer.